Ingredients

1 tablespoon butter

1 1/2 pounds pork tenderloin

1 medium onion, thinly sliced

1 large sweet apple - peeled, cored and thinly sliced

1 tablespoon all-purpose flour

5 ounces chicken stock

1/3 (12 fluid ounce) bottle hard apple cider

salt and pepper to taste

2 tablespoons heavy cream


Directions

Prep
20 m
Cook
1 h

Ready In  1 h 20 m


1.Preheat oven to 350 degrees F (175 degrees C).


2.Heat butter in an oven-proof skillet over medium heat.

Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.


3.Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown.

Stir in flour; cook about 30 seconds.


4.In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil.

Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.


5.Bake in preheated oven until tender, about 45 minutes.

Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.


6.Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth.

Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm.

Serve sauce spooned over sliced tenderloin.